Comments on: Spanish Paella Recipe http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/ Celebrating the Food and Drink of New Orleans Louisiana! Thu, 02 Feb 2012 16:40:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Nola Cuisine Blog Archive Spanish Paella Recipe | Cast Iron Cookware http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/comment-page-1/#comment-113433 Nola Cuisine Blog Archive Spanish Paella Recipe | Cast Iron Cookware Tue, 26 May 2009 23:30:59 +0000 http://www.nolacuisine.com/?p=143#comment-113433 [...] Nola Cuisine Blog Archive Spanish Paella Recipe Posted by root 22 hours ago (http://www.nolacuisine.com) My resource for spanish cuisine has always been the books of penelope casas in my cookbook i make the comment it is a take off from paella powered by wordpress entries rss comments rss linoluna theme by michael jubel Discuss  |  Bury |  News | nola cuisine blog archive spanish paella recipe [...] [...] Nola Cuisine Blog Archive Spanish Paella Recipe Posted by root 22 hours ago (http://www.nolacuisine.com) My resource for spanish cuisine has always been the books of penelope casas in my cookbook i make the comment it is a take off from paella powered by wordpress entries rss comments rss linoluna theme by michael jubel Discuss  |  Bury |  News | nola cuisine blog archive spanish paella recipe [...]

]]> By: FranksPlace2 http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/comment-page-1/#comment-52935 FranksPlace2 Sat, 29 Sep 2007 16:41:35 +0000 http://www.nolacuisine.com/?p=143#comment-52935 I am always amazed that Paella is cooked uncovered while all my other rice dishes are cooked covered (steamed). I was taught you should not even lift the lid during the entire cooking time. You even use less liquid: 2 1/2 c liquid to 1 1/2 cup rice vs the 2 to 1 for steamed rice. Why does this work? Frank I am always amazed that Paella is cooked uncovered while all my other rice dishes are cooked covered (steamed). I was taught you should not even lift the lid during the entire cooking time.

You even use less liquid: 2 1/2 c liquid to 1 1/2 cup rice vs the 2 to 1 for steamed rice.

Why does this work?

Frank

]]> By: meow http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/comment-page-1/#comment-50906 meow Thu, 13 Sep 2007 15:15:55 +0000 http://www.nolacuisine.com/?p=143#comment-50906 WHEN I MOVED, I BROKE THE TREASURED BOTTLE OF SAFFRON MY GRAND-UNCLE HAD LONG AGO BROUGHT ME FROM SPAIN. AS FOR FIDEO, I ONLY HAD THE POOR MAN'S VERSION, ANGEL HAIR LIKE PASTA IN ... TOMATO SAUCE.... WHEN I MOVED, I BROKE THE TREASURED BOTTLE OF SAFFRON MY GRAND-UNCLE HAD LONG AGO BROUGHT ME FROM SPAIN.

AS FOR FIDEO, I ONLY HAD THE POOR MAN’S VERSION, ANGEL HAIR LIKE PASTA IN … TOMATO SAUCE….

]]> By: Bill Moran http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/comment-page-1/#comment-49260 Bill Moran Wed, 29 Aug 2007 13:19:50 +0000 http://www.nolacuisine.com/?p=143#comment-49260 I agree with you 100% on the origins of Paella. One reason is in Mexican cooking there is a dish called Fideo. In my cookbook I make the comment it is a take-off from Paella. I agree with you 100% on the origins of Paella. One reason is in Mexican cooking there is a dish called Fideo. In my cookbook I make the comment it is a take-off from Paella.

]]> By: Cynthia http://www.nolacuisine.com/2007/08/26/spanish-paella-recipe/comment-page-1/#comment-49049 Cynthia Mon, 27 Aug 2007 01:46:02 +0000 http://www.nolacuisine.com/?p=143#comment-49049 Thanks for sharing this. Thanks for sharing this.

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